Karanji

Making karanji stuffing: Heat ghee in a small frying pan., add the desiccated coconut and saute till the coconut turns golden.

Remove the coconut and keep aside. In the same pan, add sooji and besan roast separately till it change color aroma comes and keep aside. Crush the almonds, cashews, raisins to a semi fine powder.

Mix everything well and keep the stuffing aside

Outer cover of karanji: In a bowl take the flour, add the hot melted ghee and salt. Mix well and make crumbles, add milk in parts and knead the dough till smooth. cover the dough with a moist kitchen towel and keep aside for 15 to 20 minutes

Divide the dough into two parts. Roll each part into a log. Cut the log into two equal slices

Take each slice and roll it with a rolling pin on a dusted board into 4 to 5 inches diameter circle. Place 2 to 3 teaspoon of the stuffing in the center or on one side of the circle, keeping the edges empty. 

Make sure you don't over stuff as then it becomes difficult to shape the karanjis and will break while frying.

Apply water all over the circumference edge with your finger. Gently bring both the edges together and join. Gently press the edges.

Now press the edges by pinching with fingers to make curving designs or you can use karanji mould. Make all karanjis this way and  keep covered with a moist kitchen towel, so that they dough does not dry out

Now heat oil for deep frying in a kadai and gently place the prepared karanji in hot oil.  Just add a few karanji while frying and don't make crowded. Fry untill turn crisp and golden brown.

Remove and drain the karanji on paper towel. After cooling store in an air-tight container.